Bread pudding is such a wonderfully versatile dish. While many bakeries serve it sweet, it is also perfect as a warm, rustic, savory pie. This particular bread pudding has bright cherry tomatoes, crispy kale, crunchy walnuts, a cheesy flavor from nooch, and of course, fluffy bread pieces that tie everything together. Add more bread if you'd like a thicker, more stuffing-like consistency or bake it for longer to get a similar effect.
Cherry Tomato and Kale Bread Pudding [Vegan]
- 5 1/2 cups cherry tomatoes, halved
- 1 bunch of kale, stems removed and leaves torn
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 3/4 cup low-fat coconut milk
- 3 tablespoons vegan butter, cut into smaller pieces
- A small handful of basil, coarsely chopped
- 8 ounces whole wheat loaf of bread, cut into one-inch cubes
- 1/2 cup walnuts, coarsely chopped
- 1 teaspoon olive oil
- 1/4 cup nutritional yeast
- Toast the bread under the broiler until golden brown, flipping half way and set aside.
- Preheat oven to 375°F. In a large bowl, massage the kale with olive oil and sprinkle with salt, pepper and garlic powder. Place half the kale on a baking sheet and roast for about 10 minutes, toss and roast for another 5 minutes or so until crispy.
- Increase oven to 425°F. In a large bowl, add the crispy kale, cherry tomatoes, coconut milk, basil, nutritional yeast, vegan butter, salt, and pepper and stir to mix. Transfer to an 8 by 8-inch baking dish and bake until coconut milk has reduced, about 25-30 minutes.
- Coat the walnuts in one teaspoon of olive oil. Stir toasted breadcrumbs into tomato and kale mixture, then scatter the walnuts and remaining kale over the top. Bake for another 10 minutes until kale on top is crispy. Let sit for 10-15 minutes before serving.